Ingredients
Method
- Bring a large pot of well salted water to a boil.
- Heat a large skillet over medium to medium-high heat. Add Italian sausage, crumbling while browning well. Draft on a paper towel lined plate and set aside. Leave a tablespoon or two of the fat in the pan.
- While the sausage is browning, add the rigatoni to the boiling salted water and cook 2 minutes less than package directions.
- Add onion to the pan and sauté until just turning translucent.
- Add the passata to the sauteing onions and bring to a low simmer.
- While the passata is simmering, add the ricotta cheese to a bowl and add 1/4 cup of pasta water at a time until the ricotta is smooth and creamy but not runny.
- Add the ricotta mixture to the passata together with the reserved Italian sausage, torn basil, and rigatoni. (*Tear the basil at the end so you don't take the chance of it bruising.)
- Cook 2-3 minutes longer until the basil is fragrant. `
- Serve immediately with fresh grated Parmesan Reggiano.
Notes
*Please note that the amount of calories and nutritional value per serving is provided as a guide only, as ingredients and cooking methods can vary greatly. Percent Daily Values based on a 2,000 calorie diet.